Description

A lighter, wholesome twist on a childhood classic, these cookies use almond flour and natural sweeteners to deliver a chewy, fruity treat without the sugar crash.

Ingredients

Scale

2 cups almond flour
1/2 cup old-fashioned rolled oats
1/4 cup unsweetened applesauce
1/2 medium mashed ripe banana
1/4 cup pure maple syrup
1/4 cup melted coconut oil
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1.5 cups Fruity Pebbles cereal

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together mashed banana, applesauce, melted coconut oil, maple syrup, egg, and vanilla extract until smooth.
In a separate bowl, whisk together almond flour, rolled oats, baking powder, and salt.
Pour dry ingredients into wet ingredients and fold together with a spatula until just combined; do not overmix.
Gently fold in the Fruity Pebbles cereal, trying not to crush them.
Drop mounds of dough onto prepared baking sheets, spacing them 2 inches apart.
Bake for 12-14 minutes until edges are lightly golden and centers look slightly soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure ingredients are at room temperature for better emulsification. Do not overbake as cookies continue to cook on the hot pan. If dough is too wet, add more almond flour; if too dry, add more applesauce. For nut-free version, substitute almond flour with oat or sunflower seed flour.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 15
Calories: 80
Sugar: 6
Sodium: 50
Fat: 4
Saturated Fat: 3
Carbohydrates: 10
Fiber: 2
Protein: 2

Keywords: Fruity Pebbles cookies, healthy cookies, gluten-free snacks, almond flour cookies, kid-friendly snacks, natural sweeteners, nostalgic treats